Protein content of amaranth and quinoa starch plays a key role in their ability as Pickering emulsifiers
| Autor: | Arkaye Kierulf, Chen Tan, Zheng You, Weichang Liu, Judith K. Whaley, Alireza Abbaspourrad, Mojtaba Enayati, Mariana Perez-Herrera |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Starch
Flour Amaranth 01 natural sciences Analytical Chemistry Protein content chemistry.chemical_compound 0404 agricultural biotechnology Food science Chenopodium quinoa Particle Size Plant Proteins Amaranthus Chemistry Chemical treatment 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine Hydrogen-Ion Concentration 040401 food science Pickering emulsion 0104 chemical sciences Emulsifying Agents Emulsions Hydrophobic and Hydrophilic Interactions Food Science |
| Zdroj: | Food Chemistry. 315:126246 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2020.126246 |
| Popis: | Growing concerns about the safety of using synthetic surfactants to stabilize food emulsions have inspired a trend towards the use of natural ingredients like starch as alternative food stabilizers in what are called Pickering emulsions. The hydrophilicity of commercially available starches, however, necessitates further chemical treatment to increase their hydrophobicity and emulsifying ability. Here we demonstrate an alkaline isolation method to extract amaranth and quinoa starch from flour while retaining a high protein content, which gives these materials an emulsifying ability comparable to octenyl succinylated starches in the literature. We highlight the key role played by protein by showing that a serial reduction of the protein content leads to a parallel reduction in emulsifying ability, and that pH affects this ability. Our method of retaining proteins naturally present in amaranth and quinoa not only bolsters their nutritional profile but also takes advantage of these proteins' native hydrophobicity for improved emulsification. |
| Databáze: | OpenAIRE |
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